It is known over the world and has carved out a place in the course of our tables, especially as a dressing on salads. Although this magical dressing can also be used in the kitchen for hot dishes.
It is a typical type of vinegar from Italy, which comes from the Emilia-Romagna region, and more specifically from the city of Modena, hence the name by which it is popularly known.
Fundamentally, this vinegar is obtained from a mixture of the juice of wine, both red and white. Being a protected product, to know that this is a true balsamic of Modena, you should know that the grapes used are: Lambruschi, Sangiovese, Trebbiani, Albana, Ancellotta, Fortana and Montuni.
Balsamic is nicknamed because formerly it was used for medicinal purposes against rheumatic pains, for which rub applied to the painful area.
This curious past, until nowadays, the balsamic vinegar has become a faithful friend in our kitchens. It is known to use to dress salads, but also common to use raw to brighten meats, risottos and vegetables. If add to the fire, do it a little before removing it, so that it retains its aroma.
The peculiar characteristics of balsamic vinegar make it an ideal partner for many dishes. On one side stands out for its contrasts: powerful yet sweet flavor notes. Being a very dark vinegar, it brings a lot of color wherever it is added. This tone is obtained thanks to its aging in oak wood, where the best versions of this vinegar spend up to 12 years to mature.
Even the bottling is curious in this vinegar, because the measures should be 100ml., and have an identification tag when it has aged for at least 12 years and another when have more than 25 years of maturation in wooden cask.